Hill Country Fare Boneless Skinless Chicken Thighs, 12 oz Pillgrim's Pride Boneless Skinless Chicken Breast, 13.1 oz Old El Paso Enchilada Sauce, 9 serving HEB White Corn Tortillas (2 tortillas), 6 serving HEB Shredded Jalapeno Jack Cheese, 2 cup Campbell's Fiesta Nacho Cheese Soup, 2.5 serving 1 Med. Onion Sliced Black Olives (Canned) Salsa
Boil Chicken, drain, then shred or cube, mix in 1 can Nacho Cheese Soup & 1/2 cup water. Chop 1 med. onion. Add seasonings (garlic, pepper, salt, chopped onion, cumin). Stir - mixing everything together well. Heat Corn tortillas in Microwave so that they are easy to roll without tearing. Lightly cover bottom of pan in enchilada sauce, so the enchiladas will NOT stick to pan. Dip each warmed tortilla in remaining enchilada sauce, covering completely, spoon chicken & cheese soup mixture into center of tortilla, add a sprinkle of Jalapeno Jack Cheese and roll tortilla. Place in bottom of baking pan, seem side down. Do this with each one, placing right next to one another. Sprinkle remaining cheese over top of enchiladas, top each enchilada with a tbsp. of Salsa and a few sliced black olives. Bake at 350 for 35 minutes or until cheese is melted.